Cut the outer leaves away from the romanesco, then cut the florets off at the stalk, carefully pulling the florets out so you don’t break them. Trim the ends of each stalk so the florets stand up straight.

Steam the romanesco for 8-10 minutes until tender.

While the romanesco is steaming, make the cheese sauce. Melt the butter in a medium-sized saucepan over medium heat. Add the flour and stir with a whisk to form a paste. Allow the paste to cook, while stirring for 30 seconds, then slowly pour in the milk while stirring with the whisk. Just add a little at a time and stir each time until no lumps remain. Continue to heat and stir the mixture until thick. Add the salt, pepper and cheddar and stir again until melted. Turn off the heat.

Spoon the cheese sauce into a serving bowl or dish. Dust the romanesco florets with a little shredded Parmesan, then arrange on the cheese sauce, standing the florets up straight to look like Christmas trees. Sprinkle over the rest of the shredded parmesan to look like snow. Serve immediately.